Italian Tomato Ricotta Pie
With fresh from the garden tomatoes, this summertime savory Italian Tomato Ricotta Pie is indulgent, filling, and full of flavor!
Prep Time30 minutes mins
Cook Time35 minutes mins
Total Time1 hour hr 5 minutes mins
Servings: 6
Calories: 256kcal
Author: Bernadette Martin
- 9 inch frozen pie crust thawed or homemade
- 3 tomatoes sliced ¼ inch thick, seeds removed
- 15 ounce container whole milk ricotta cheese
- 3 cloves garlic minced
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- white sugar for sprinkling
Preheat the oven to 375*F. Place the pie crust in a 9 inch pie pan sprayed LIGHTLY with cooking spray, and crimp the edges. Bake the pie shell is the preheated oven for 10 minutes, remove from oven and allow to cool.
Meanwhile, slice the tomatoes, removing the seeds with a sharp knife, sprinkle lightly with sugar, and place in a colander to drain.
In a large bowl combine the ricotta, minced garlic, egg, oregano, parsley, salt, and pepper; stir well.
Spread the ricotta mixture into the bottom of the cooled pie crust, then layer the tomatoes on top.
Bake, uncovered, for 25-35 minutes, or until the crust is golden brown and the tomatoes are soft.
Let cool for 10 minutes before slicing, and serve.
Calories: 256kcal | Carbohydrates: 15g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 306mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 9.8mg | Calcium: 208mg | Iron: 0.7mg